EASY
Serves 8-10
FILLING* see
note below:
1/4 cup butter
1 cup chopped
pecans
1 1/3 cup flaked
coconut (I like
to add a cup of chocolate chips too)
1 cup chocolate chips, opt.
1 can (15 1/2
oz.) sweetened condensed milk (optional)
CAKE:
3 eggs
1 cup sugar
1/3 cup cocoa
2/3 cup flour
1/4 tsp. salt
1/4 tsp. baking
soda
1/3 cup water
1 tsp. vanilla
Preheat oven to
375 degrees.
Line
15x10 inch jelly roll pan with foil.
Melt butter in
pan, (*See note below) sprinkle with nuts, coconut and chocolate chips evenly
in pan; drizzle with condensed milk.
In mixing bowl,
beat eggs at high speed 2 minutes until fluffy.
Gradually add
sugar; continue beating 2 minutes.
Add remaining
ingredients; blend 1 minute at low speed.
Pour evenly into
pan.
Bake at 375 for
20-25 until cake springs back when touched in center.
Sprinkle cake
(in pan) with powdered sugar.
Cover with dry
towel and invert.
Remove pan and
foil.
Start with 10
inch side, roll up jelly-roll fashion using towel to help roll cake.
Do not* roll
towel in cake. (If you are going to fill
the cake, roll the towel into the cake) and let it cool.
Leave wrapped.
Note: This is a very simple but good basic
chocolate sponge cake that is good for Buche Noel or
using any fillings or just filled with whipped cream or ice cream.
To use as a
basic rolled cake, eliminate the baked-in-filling or sometimes I will use a
couple of tablespoons of butter and sprinkle nuts, coconut and chocolate chips
(or any other combination or plain) but not use the condensed milk. When cooled unroll carefully, fill and
re-roll.